1 (1/4 inch thick) slice of boiled ham, about 1/2 pound
1 (1/4 inch thick) slice veal, about 1/2 pound
1/2 pound salt pork
1 shallot minced
1 bay leaf
1/4 teaspoon thyme
2 tablespoons Madeira
2 tablespoons Cognac
2 pounds lean ground pork
1 teaspoon salt
1/8 teaspoon pepper
1. Cut ham slice into 1/4 inch strips. Trim veal edges and remove any fat then cut into 1/4 inch strips. Cut salt pork into 1/8 inch-thick slices then cut into 1/8 inch strips.
2. Put shallot, bay leaf, thyme, Madeira and Cognac into a flat dish. Add meat strips and marinate for 6 hours or overnight. Mix pork, salt and pepper. Refrigerate both.
3. When ready to make pate, line a 4 cup mold (or make 2 small molds) with bacon slices. Drain liquid from meat strips into the sausage and mix. Put a layer of sausage into bacon-lined mold. Add a layer of meat strips, then a layer of sausage. Repeat layers until all meats and sausage are used ending with sausage.
4. Cover the top of the mold with bacon slices. Cut the slices to fit. Press down firmly in the mold. Cover tightly with foil and set mold into a water bath. Bake in a 325 degree oven for 2 hours.
5. When done, take from oven, set mold into a pie pan to catch the fat, and weight the pate down in the mold. Use a quart jar or other container filled with water and closed tight or wrap a brick in aluminum foil and use or improvise with something else. The pate must be pressed while warm. When cool, refrigerate with the weight. When cold, turn out of mod and scrape off the congealed fat. Save fat to cook with--it has good flavor.
6. Slice the pate thin and serve with pickles.